MAKING
1) In a large saucepan, cover and saute the onion over a medium heat for 2 to 3 minutes until golden.
2) Stir in the stewed tomatoes and their juices, water, sugar, paprika, and potatoes.
3) Allow to boil over a high heat, then simmer and cook, covered for 10 minutes, until the potatoes are almost tender.
4) Stir in the sauerkraut and cabbage, cover and cook over a medium heat for 10 minutes, until the cabbage is just tender.
5) Stir in the sausages and simmer, covered for 5 minutes until thoroughly heated.
6) Season with the salt and pepper to taste and turn off the heat.

SERVING
7) Ladle the soup into bowls, garnish each portion with 1/4 cup sour cream, sprinkle with the chopped dill and serve immediately.